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Sarmiento-García A, Vieira-Aller C. Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review. Animals (Basel) 2023; 13:ani13101696. [PMID: 37238126 DOI: 10.3390/ani13101696] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Meat from native-bred animals is growing in popularity worldwide due to consumers' perception of its higher quality than meat from industrial farms. The improvement in indigenous pork has been related to increased intramuscular and unsaturated fat and a reduced saturated fat content resulting in a healthy product with enhanced sensorial attributes. This manuscript aims to provide an overview offering useful information about the fat content and the fatty acid profile of different autochthonous pork. Fat content and fatty acid profile are greater in native than in industrial pig breeds, even though certain factors, such as genetics, nutrition, farming system, age, or slaughter weight, may influence these variations. Among that, studies on dietary strategies to improve these parameters have been evaluated. According to the results obtained, many natural ingredients could have a positive effect on the lipid profile when added to indigenous pigs' diets. This fact may promote autochthonous pork intake. Nevertheless, there is a wide range of potential natural ingredients to be added to the indigenous pig diet that needs to be evaluated.
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Affiliation(s)
- Ainhoa Sarmiento-García
- Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, Spain
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
| | - Ceferina Vieira-Aller
- Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos 5, 37770 Guijuelo, Spain
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Sirtori F, Parrini S, Bozzi R, Aquilani C, Crovetti A, Bonelli A, Pugliese C. Forage chain in extensive pig farming: Performance and meat quality traits of Cinta Senese vs Large White x Cinta Senese pigs. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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3
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Echegaray N, Munekata PES, Centeno JA, Domínguez R, Pateiro M, Carballo J, Lorenzo JM. Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed). Antioxidants (Basel) 2020; 10:E5. [PMID: 33374557 PMCID: PMC7822432 DOI: 10.3390/antiox10010005] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 02/07/2023] Open
Abstract
The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. The antioxidant activity of the feed and animal tissue was investigated using three antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2'-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, and ferric reducing antioxidant power (FRAP) assay). The determination of the total phenol content and total flavonoids showed that chestnut had a significantly lower concentration than commercial feed in these compounds (130.00 vs. 312.89 mg gallic acid equivalents/100 g fresh weight and 8.58 vs. 32.18 mg catechin equivalents/100 g fresh weight, respectively). However, the results displayed that chestnuts had a higher antioxidant activity when compared with the commercial feed through the DPPH and ABTS methods (1152.42 vs. 957.33 µg Trolox equivalents/g fresh weight, and 9379.74 vs. 7613.44 µg Trolox equivalents/g fresh weight, for DPPH and ABTS assay, respectively), while the antioxidant activity measured by the FRAP assay turned out to show higher values for commercial feed (1777.49 and 1946.09 µmol Fe2+/100 fresh weight for chestnut and commercial feed, respectively), although significant differences were only found in the ABTS assay. On the other hand, the present study found that chestnut significantly reduces the total phenol content and declines the antioxidant activity of Longissimus thoracis et lumborum, Psoas major, and Biceps femoris muscles and liver of the Celta pig breed. Finally, it has been found that liver is the location that has the best antioxidant characteristics compared to any muscle, regardless of diet utilized.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Juan A. Centeno
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (N.E.); (P.E.S.M.); (R.D.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain; (J.A.C.); (J.C.)
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Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle. Food Res Int 2020; 137:109407. [DOI: 10.1016/j.foodres.2020.109407] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 01/12/2023]
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Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10175801] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Autochthonous pig breeds provide products of differentiated quality, among which quality control is difficult to perform and insufficient for current market requirements. The present research evaluates the predictive ability of near-infrared (NIR) spectroscopy, combined with chemometric methods as a rapid and affordable tool to assure traceability and quality control. Thus, NIR technology was assessed for intact and minced muscle Longissimus thoracis et lumborum samples collected from 12 European autochthonous pig breeds for the quantification of lipid content and fatty acid composition. Different tests were performed using different numbers of samples for calibration and validation. The best predictive ability was found using minced presentation and set with 80% of the samples for the calibration and the remaining 20% for the external validation test for the following traits: lipid content and saturated and polyunsaturated fatty acids, which attained both the highest determination coefficients (0.89, 0.61, and 0.65, respectively) and the lowest root mean square errors in external validation (0.62, 1.82, and 1.36, respectively). Lower predictive ability was observed for intact muscles. These results could contribute to improve the management of autochthonous breeds and to ensure quality of their products by traditional meat industry chains.
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Influence of the Inclusion of Chestnut ( Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods 2020; 9:foods9060754. [PMID: 32517270 PMCID: PMC7353582 DOI: 10.3390/foods9060754] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 01/20/2023] Open
Abstract
The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.
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Rodrigues P, Ferreira T, Nascimento-Gonçalves E, Seixas F, Gil da Costa RM, Martins T, Neuparth MJ, Pires MJ, Lanzarin G, Félix L, Venâncio C, C.F.R. Ferreira I, M.S.M. Bastos M, Medeiros R, Gaivão I, Rosa E, Oliveira PA. Dietary Supplementation with Chestnut (Castanea sativa) Reduces Abdominal Adiposity in FVB/n Mice: A Preliminary Study. Biomedicines 2020; 8:biomedicines8040075. [PMID: 32260459 PMCID: PMC7235886 DOI: 10.3390/biomedicines8040075] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/30/2020] [Accepted: 04/02/2020] [Indexed: 02/07/2023] Open
Abstract
The production of chestnut (Castanea sativa Miller) is mostly concentrated in Europe. Chestnut is recognized by its high content of antioxidants and phytosterols. This work aimed to evaluate the effects of dietary chestnut consumption over physiological variables of FVB/n mice. Eighteen FVB/n male 7-month-old mice were randomly divided into three experimental groups (n = 6): 1 (control group) fed a standard diet; 2 fed a diet supplemented with 0.55% (w/w) chestnut; and 3 supplemented with 1.1% (w/w) chestnut. Body weight, water, and food intake were recorded weekly. Following 35 days of supplementation, the mice were sacrificed for the collection of biological samples. Chestnut supplementation at 1.1% reduced abdominal adipose tissue. Lower serum cholesterol was also observed in animals supplemented with chestnut. There were no significant differences concerning the incidence of histological lesions nor in biochemical markers of hepatic damage and oxidative stress. These results suggest that chestnut supplementation may contribute to regulate adipose tissue deposition.
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Affiliation(s)
- Pedro Rodrigues
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Tiago Ferreira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Elisabete Nascimento-Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Fernanda Seixas
- Department of Veterinary Sciences and Animal and Veterinary Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Rui Miguel Gil da Costa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Laboratory for Process Engineering Environment Biotechnology and Energy (LEPABE) Chemical Engineering Dept, University of Porto Faculty of Engineering, (FEUP), 4200-465 Porto, Portugal;
- Molecular Oncology and Viral Pathology Group, IPO-Porto Research Center (CI-IPOP), Portuguese Institute of Oncology of Porto (IPO-Porto), 4200-072 Porto, Portugal
- Postgraduate Programme in Adult Health (PPGSAD), Federal University of Maranhão (UFMA), São Luís, 65080-805 Maranhão, Brazil
| | - Tânia Martins
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Maria João Neuparth
- Research Center in Physical Activity, Health and Leisure (CIAFEL), Faculty of Sports, University of Porto, 4200-450 Porto, Portugal;
- CEBIMED, Faculty of Health Sciences, Fernando Pessoa University, 4249-004 Porto, Portugal
| | - Maria João Pires
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Germano Lanzarin
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Luís Félix
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Instituto de Investigação e Inovação em Saúde (i3s), Laboratory Animal Science (LAS), Universidade do Porto (UP), 4200-135 Porto, Portugal
| | - Carlos Venâncio
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Department of Animal Science, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Isabel C.F.R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Margarida M.S.M. Bastos
- Laboratory for Process Engineering Environment Biotechnology and Energy (LEPABE) Chemical Engineering Dept, University of Porto Faculty of Engineering, (FEUP), 4200-465 Porto, Portugal;
| | - Rui Medeiros
- Faculty of Medicine, University of Porto (FMUP), 4200-319 Porto, Portugal;
- LPCC Research Department, Portuguese League against Cancer (NRNorte), 4200-172 Porto, Portugal
| | - Isabel Gaivão
- Department of Genetics and Biotechnology and Animal and Veterinary Research Centre (CECAV), University of Trás-os-Montes and Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Eduardo Rosa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
| | - Paula A. Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), UTAD, 5000-801 Vila Real, Portugal; (P.R.); (T.F.); (E.N.-G.); (R.M.G.d.C.); (T.M.); (M.J.P.); (G.L.); (L.F.); (C.V.); (E.R.)
- Correspondence: ; Tel.: +351-259350000; Fax: +351-259325058
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Kallas Z, Varela E, Čandek-Potokar M, Pugliese C, Cerjak M, Tomažin U, Karolyi D, Aquilani C, Vitale M, Gil JM. Can innovations in traditional pork products help thriving EU untapped pig breeds? A non-hypothetical discrete choice experiment with hedonic evaluation. Meat Sci 2019; 154:75-85. [PMID: 31004943 DOI: 10.1016/j.meatsci.2019.04.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 03/29/2019] [Accepted: 04/08/2019] [Indexed: 11/25/2022]
Abstract
The EU is supporting measures that stimulate enhanced value-added products in order to conserve local and threatened livestock breeds. Several Traditional Pork Products (TPP) and Innovative Traditional Pork Products (ITPP) with health innovations from four untapped pig breeds in Spain (Porc Negre Mallorquí), Croatia (Turopolje), Italy (Cinta Senese) and Slovenia (Krškopolje) were analysed. Consumers' "Non-hypothetical" willingness to pay (WTP) and hedonic evaluation were investigated. An integrated experimental approach using two Non-Hypothetical Discrete Choice Experiment (NH-DCE) was carried out before and after a hedonic evaluation test. Results showed that the health innovative products (ITPP) received similar and even lower WTP than the "control" products (TPP) from the untapped pig breeds. The TPP outperformed products enriched with healthy ingredients or with reduced undesirable compounds. The potential demand for traditional and "unaltered" product from the rustic pig breeds could contribute to their conservation. A market niche exists, where consumers appreciate these high-quality products and where no "add-ons" are required to enhance their uptake.
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Affiliation(s)
- Z Kallas
- CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain.
| | - E Varela
- CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain
| | | | - C Pugliese
- UNIFI, Universita Degli Studi Di Firenze, Florence, Italy
| | - M Cerjak
- Faculty of Agriculture, UNIZG, University of Zagreb, Zagreb, Croatia
| | - U Tomažin
- KIS, Agricultural Institute of Slovenia, Ljubljana, Slovenia
| | - D Karolyi
- Faculty of Agriculture, UNIZG, University of Zagreb, Zagreb, Croatia
| | - C Aquilani
- UNIFI, Universita Degli Studi Di Firenze, Florence, Italy
| | - M Vitale
- Product Quality Program, IRTA, Institute of Agrifood Research and Technology, Monells, Spain
| | - J M Gil
- CREDA-UPC-IRTA, Centre for Agro-food Economy & Development, Castelldefels, Spain
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Parrini S, Acciaioli A, Franci O, Pugliese C, Bozzi R. Grazing behaviour of Cinta senese and its crossbreed pigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2018. [DOI: 10.1080/1828051x.2018.1508376] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Silvia Parrini
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
| | - Anna Acciaioli
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
| | - Oreste Franci
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
| | - Carolina Pugliese
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
| | - Riccardo Bozzi
- Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, University of Firenze, Firenze, Italy
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Echegaray N, Domínguez R, Franco D, Lorenzo JM, Carballo J. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen. Food Res Int 2018; 114:114-122. [DOI: 10.1016/j.foodres.2018.07.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 06/29/2018] [Accepted: 07/28/2018] [Indexed: 10/28/2022]
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Sirtori F, Crovetti A, Acciaioli A, Bonelli A, Pugliese C, Bozzi R, Campodoni G, Franci O. Effect of Replacing a Soy Diet withVicia FabaandPisum Sativumon Performance, Meat and Fat Traits ofCinta SenesePigs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2015.3659] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Inserra L, Luciano G, Bella M, Scerra M, Cilione C, Basile P, Lanza M, Priolo A. Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork. Meat Sci 2015; 100:256-61. [DOI: 10.1016/j.meatsci.2014.09.146] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2014] [Revised: 07/07/2014] [Accepted: 09/25/2014] [Indexed: 11/24/2022]
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